This classic easily translates to a low-carb meal.  It can also be served as a side dish, which is what I normally do.  I think I would be inclined to say this makes a good informal lunch or supper, but you would need another side, perhaps or another meat dish.  It's been years since I made Broccoli Chicken Divan and after I made it, I wondered why?  Tasty way to use up leftover chicken!  You can change it up by adding a bit of mayonnaise and curry.

1 lb fresh broccoli (0.45 kg)
2 cups cubed, cooked chicken (500 mL)
1/4  cup whipping cream (60 mL)
1 cup grated Monterey Jack, OR (250 mL)
  Cheddar cheese
Crunchy Casserole Topping:
1/cup grated Monterey Jack cheese (125 mL)
1/3  cup Gluten-Free Bake Mix 2*  (75 mL)
  (could use ground almonds and 1 tsp coconut flour, I'm guessing)
2 tbsp butter, melted (30 mL)

Preheat oven to 450°F (230°C).

In pot of boiling water, cook broccoli until tender, to your taste (or steam the broccoli).  In 2 qt (2 L) casserole dish, place cooked broccoli, add chicken.

Prepare Condensed Cream of Mushroom Soup and stir in whipping cream.  Pour over chicken.  Sprinkle with Monterey Jack, OR Cheddar cheese.

Place in oven along with Crunchy Casserole Topping in the pie dish.  Bake 15 minutes, or until casserole is bubbly.  The topping should be golden brown.  Break up the topping after it has cooled 5 minutes.  Sprinkle the topping over the hot casserole and serve.

Crunchy Casserole Topping:  In small bowl, combine Monterey Jack cheese, Gluten-Free Bake Mix 2 and butter.  Spread in clumps in 9-inch (23 cm) glass pie dish.

Helpful Hint:  Keep an eye on the Crunchy Casserole Topping after 10 minutes, as it can turn too dark rather quickly.  

Yield:  6/8 servings
1 serving
520.8/390.6 calories
40.6/30.4 g protein
37.2/27.9 g fat
4.6/3.5 g net carbs

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